Reddit reviews Norpro 7032 Meat Tenderizer, TENDERIZERPRO-BX, As Shown

Stupid question, but what kind of tenderizer do you use?

I've only had moderate success with this one:
http://www.amazon.com/Norpro-7032-Professional-Meat-Tenderizer/dp/B00004UE7Y

Meat tenderizer fork.

There are more modern versions with a spring cover to keep from stabbing yourself on the splines, like this. Though I've never seen them used. The low surface area means that basically any other tool would be better.

The same meat tenderizer can be bought from amazon:
https://www.amazon.com/gp/product/B00004UE7Y/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1

I remember my mother using ours to punch holes in potatoes before baking them.

I've never seen a felting tool with such heavy needles. I don't think the the heavy needles would be very effective when trying to work the wool.

Yeah, needle / blade tenderizers are great.

If you're a cheap bastard like me, this $7.60 one from Amazon gets the job done.

I looked at that one and I am cheap too but this one Made in America promised results more than 4 times as good

What I like about this one is:

it's not just possible, it's easy to disassemble.

The blades are flat with a sharp blade at the end so they make a deep slice 1/8th" wide, cutting the connective tissues instead of just pushing them aside. Much more tender meat as a result.

Lifetime money back guarantee.

Jaccard also sells the older model which disassembles with screws which everyone says are a pain in the butt. I have the one with a blue slider lever on the handle to unlock the blades for disassembly.

In response to /u/n_reineke's question.

No soup for you!

Also, medium rare. Wrapped in bacon.

Female here but I sucked cooking meat, still working on the steak part but we don't eat red meat al ot anyway.

But chicken, invest in a meat thermometer. Don't over cook it. And let it rest before you cut it. Invest in a jaccard to tenderize it before you cook it or marinate it. (
https://www.amazon.com/Norpro-7032-Meat-Tenderizer/dp/B00004UE7Y/ref=mp_s_a_1_14?keywords=meat+tenderizer+tool&qid=1557945665&s=gateway&sprefix=meat+tenderi&sr=8-14)

Resting is just letting it sit without heat, or minimal heat so it can soak back up those juices! Also, homemade shake and bake is your friend when you want a nice meal with minimal work and super cheap.

Here's my ranch shake and bake chicken recipe:

1/2 packet of ranch powder dip
Jar of bread crumbs, preferably Italian flavor
Vegetable oil/canola
Butterflied chicken breast

1. Cut chicken butterfly style, stab chicken with jaccard to tenderize it
   
   
2. In a big bowl, mix breadcrumbs, oil and ranch until the breadcrumbs have absorbed the oil, but no excess oil remains. ( This depends how much batter you want. I'd say I use about half the jar of breadcrumbs and about 1/2 cup of vegetable oil ( you can do this without ranch too. And just make basic shake and bake. Or you can add parmesean cheese to the breadcrumbs. This also works with pork)
   
   
3. Throw chicken breast one at time in bowl. Cover and stir it around until coated. It'll look lightly coated. That's what you want.
   
   
4. After coating all your chicken, put in casserole dish, or glass pie pan. Whatever dish you have is fine. I prefer my glass cake pan.
   
   
5. Cook at 350 for about 35 mins. Temp check it. If the chickens at 165 degrees or higher, drop the heat in the oven to 200 and let it rest on the low heat with the oven door shut.
   
   
6. Cook your sides now. I recommend Mac and cheese and some kind of vegetable. Broccoli and carrots goes well with this ( if anyone want my homemade Mac and cheese recipe, I'll post that too)
   
   
7. Plate it, eat and enjoy